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Tomato and onion salad served in a black bowl and garnished with fresh basil leaves.

Tomato and Onion Salad

This easy tomato and onion salad with fresh herbs and tangy vinaigrette is the perfect summer side dish—ready in 10 minutes with garden-fresh flavor.
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 Servings
Calories: 199kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

Ingredients

  • 6 Large Tomatoes chopped
  • ½ Medium Red Onion diced
  • 1 Clove Garlic minced
  • 2 Tablespoons Fresh Parsley roughly chopped
  • 1 Tablespoon Fresh Basil roughly chopped
  • ¼ Cup Red Wine Vinegar
  • ½ Cup Olive Oil
  • Salt and Pepper to taste
  • Additional Fresh Herbs for serving

Instructions

  • Chop tomatoes into bite-sized pieces.
  • Dice the onions.
  • Gently toss chopped tomatoes and onion in a medium bowl.
  • Roughly chop the fresh herbs, mince the garlic, and whisk together in a separate small bowl with the vinegar, oil, salt, and pepper.
  • Pour the marinade over the tomatoes and onions and gently turn them to coat.
  • Cover bowl and allow to marinate in the refrigerator for 1 to 2 hours before serving.
  • Right before serving, top with additional herbs if desired.

Notes

Recipe Variations:
This is a flexible recipe—make it your own! Try adding:
Storage Instructions:
While you can store leftover tomato and onion salad in an airtight container for up to two days, it tastes best when it is freshly made.

Nutrition

Calories: 199kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 459mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1646IU | Vitamin C: 28mg | Calcium: 24mg | Iron: 1mg
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